This long (L-O-N-G) winter, like all wintry seasons before it, lends itself to the craving of comfort foods—of beans and cornbread, of chicken and dumplin’s, biscuits and gravy, macaroni and cheese and on the list goes.
One of my first cooking-from-scratch accomplishments was biscuits and gravy. We’ve been content with my rustic biscuits for several years now, the only complaint being that said biscuits are not the best for sandwiches because they fall apart. They’ve been so good otherwise, though, that my family has simply made do and enjoyed my biscuits—with gravy over them, with sausage and cheese, with honey…just making sure to have them on a plate with a fork handy.
Recently, I was skimming a post online and a biscuit recipe caught my attention. This is unusual because, as I said, we’ve been content with my biscuits. I read it through out of curiosity—the recipe was almost exactly like mine. When I got to the end, I thought hmmm, maybe I’ll try that next time.
Yep, m’very own plate MMmmMM!
Twasn’t an ingredient, but a technique that had caught my eye. My method is to mix the dough together, dump it out on a floured surface and simply pat it into a rough shape and cut the biscuits.
This recipe’s method involved rolling out the dough, folding into thirds, lightly flouring each fold, repeating those steps again followed by a last roll out, then cutting the biscuits.
The post claimed flaky biscuits using this method. Since it changed nothing but the last step of my biscuit making, I figured I had nothing to lose and wondered what the difference would be.
Lo n behold, what happened is my delicious biscuits now hold together beautifully for any sandwich desired. WHOOT!
How do you make your biscuits, do tell? (comment here or join the conversation over on Facebook!)
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**this post is linked with BethFish Reads Weekend Cooking–check it out for great posts about cooking, from recipes to stories to cookbooks**
